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- 2 cups all-purpose flour - 1/2 cup powdered sugar - 1 cup unsalted butter, softened - 1/2 teaspoon pure almond extract - 1/4 teaspoon fine salt - 1 cup fresh raspberries - 1/4 cup sliced almonds - 1 tablespoon granulated sugar The main ingredients are pretty simple yet delightful. The flour forms the base of the shortbread. The powdered sugar adds a gentle sweetness. Using unsalted butter gives you control over salt levels. The almond extract adds a rich flavor, making these bars special. The raspberries bring a bright, fruity taste, while the sliced almonds add crunch. - Alternative flours (gluten-free options): You can swap all-purpose flour with gluten-free flour blends. These blends often work well in shortbread. - Vegan butter alternatives: For a vegan option, use coconut oil or a vegan butter. Both can create a similar texture and taste. - Using frozen vs. fresh raspberries: You can use frozen raspberries if fresh ones aren't available. Just thaw them and drain any extra moisture. This keeps your bars from getting soggy. - 9x9 inch baking pan - Electric mixer - Parchment paper - Mixing bowls and measuring cups You’ll need a 9x9 inch baking pan to shape the bars. An electric mixer helps cream the butter and sugar nicely. Parchment paper makes it easy to lift the bars out after baking. Mixing bowls and measuring cups are essential for gathering ingredients. Having the right tools makes the process smooth and fun! - Preheat the oven to 350°F (175°C). - Grease a 9x9 inch baking pan with butter. - Line the pan with parchment paper, leaving some overhang. - In a large bowl, beat softened butter and powdered sugar together. - Mix for about 2-3 minutes until fluffy. - Gradually add flour, almond extract, and salt. - Mix on low speed until just combined; the dough should be crumbly but hold together when pressed. - Take two-thirds of the dough and press it into the pan evenly. - Spread fresh raspberries evenly over the pressed dough. - Crumble the remaining dough on top of the raspberries. - Sprinkle sliced almonds and granulated sugar on top for a sweet crunch. - Bake for 25-30 minutes or until edges are golden brown. - Cool the pan on a wire rack for about 30 minutes. - Once cool, lift the bars out using the parchment paper. - Cut into squares or bars as desired. To get the right texture in your bars, you want a crumbly dough. This dough should hold together when you squeeze it. If your dough is too dry, add a little butter. If it feels too wet, add a bit more flour. Mix just until combined; overmixing makes the bars tough. You can boost the flavor of these bars by adding lemon zest. This gives a bright, fresh taste. You can also try using different sweeteners, like honey or maple syrup. A pinch of cinnamon or nutmeg can bring warmth and depth to the flavor. For a lovely display, serve the bars on a nice platter. Add fresh raspberries on top for color. A light dusting of powdered sugar makes them look extra special. These bars go well with tea or coffee. They also pair nicely with a scoop of vanilla ice cream for a fun treat. {{image_4}} You can change the flavor of raspberry almond shortbread bars in fun ways. One easy option is to add chocolate chips or chunks. Just mix them in with the dough before pressing it into the pan. This adds a rich twist to every bite. You can also try using other fruits, like blueberries. Just swap out the raspberries and layer them like before. Blueberries give a unique taste and color. If you need a gluten-free version, use gluten-free flour. This will work well in place of all-purpose flour. You'll still get that nice shortbread texture. For those who want a vegan option, use plant-based butter instead of regular butter. Make sure any chocolate you add is dairy-free if you go vegan. Both changes make these bars fit for everyone. Seasonal fruits can add a fresh touch. In summer, try using strawberries or peaches. These fruits bring a bright flavor and lovely colors. For the holidays, consider adding a pinch of cinnamon to the dough. This warms up the flavor and makes it special for festive occasions. Each twist keeps the bars exciting and new, no matter the season. To keep your Raspberry Almond Shortbread Bars fresh, use an airtight container. Line the container with parchment paper for extra protection. You can store them at room temperature for up to three days. If you live in a warm area, put them in the fridge. This helps maintain their texture and flavor. To freeze the bars, allow them to cool completely. Then, wrap each bar in plastic wrap. Place the wrapped bars in a freezer-safe bag or container. They can last in the freezer for up to three months. When you're ready to enjoy them, thaw the bars in the fridge overnight. For a quick thaw, leave them at room temperature for a few hours. At room temperature, these bars stay fresh for about three days. If you keep them in the fridge, they can last up to a week. Watch for signs of spoilage, like a change in smell or texture. If the bars look dry or hard, it’s time to toss them out. Always check before you dig in! Yes, you can make these bars ahead of time. Before baking, store the dough in the fridge. Wrap it in plastic wrap or place it in an airtight container. You can keep it for up to two days. After baking, let the bars cool completely. Store them in a sealed container at room temperature. They will stay fresh for about a week. If you want a dairy-free option, use coconut oil instead of butter. It works well and adds a nice flavor. You can also try vegan butter. Look for brands that are solid at room temp. Applesauce can be an option too, but it will change the texture. Use half the amount of applesauce compared to butter. You can tell the bars are done when the edges turn golden brown. The top should look slightly browned too. Insert a toothpick into the center. If it comes out clean or with a few crumbs, the bars are ready. If you see wet batter, bake a little longer. Yes, you can use frozen raspberries! Thaw them first and drain any excess moisture. This helps keep the bars from becoming soggy. Spread them evenly over the dough for great taste in every bite. In this post, I shared how to make delicious raspberry bars. You learned about main ingredients and easy substitutions. We covered key steps, tips for the best texture, and fun variations. These bars are simple and tasty, perfect for any occasion. With a few tweaks, you can match any diet. Enjoy baking and share these treats with friends. Have fun in your kitchen!

Raspberry Almond Shortbread Bars

Indulge in the delightful combination of raspberry and almond with these Raspberry Almond Shortbread Bliss bars! Easy to make, these buttery treats feature a crumbly shortbread base layered with fresh raspberries and topped with crunchy sliced almonds. Perfect for any occasion, they’ll satisfy your sweet cravings.
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Ingredients
  

2 cups all-purpose flour

1/2 cup powdered sugar

1 cup unsalted butter, softened at room temperature

1/2 teaspoon pure almond extract

1/4 teaspoon fine salt

1 cup fresh raspberries (or frozen, thawed, and excess moisture drained)

1/4 cup sliced almonds

1 tablespoon granulated sugar (for topping)

Instructions
 

Preheat the Oven: Begin by heating your oven to 350°F (175°C). Prepare a 9x9 inch baking pan by greasing it lightly with butter, then line the pan with parchment paper, allowing some paper to hang over the edges. This will create easy handles for lifting the bars out once baked.

    Cream the Butter and Sugar: In a large mixing bowl, use an electric mixer to beat together the softened butter and powdered sugar until the mixture is light, fluffy, and well combined—about 2-3 minutes of mixing.

      Combine Dry Ingredients: Gradually add the all-purpose flour, almond extract, and fine salt into the butter-sugar mixture. Mix on low speed until just combined; the dough will appear crumbly but should hold together when squeezed in your hand.

        Create the Shortbread Base: Take two-thirds of the dough and press it evenly into the bottom of the prepared baking pan to create a compact base. Use your fingers or the bottom of a measuring cup for an even layer.

          Layer the Raspberries: Gently distribute the fresh raspberries over the pressed dough, ensuring they are spread out evenly across the surface for balanced flavor in every bite.

            Crumb the Remaining Dough: Crumble the remaining one-third of the dough over the layer of raspberries. Try to cover as much of the fruit as possible for a delightful shortbread topping.

              Add Almonds and Sugar: Sprinkle the sliced almonds uniformly over the crumbled dough, followed by a light dusting of granulated sugar on top. This will create a sweet, crunchy finish as it bakes.

                Bake: Place the pan in the preheated oven and bake for 25-30 minutes. Keep an eye on it until the edges turn a delightful golden brown and the top becomes lightly browned.

                  Cool and Cut: Once baked, remove the pan from the oven and allow the bars to cool completely in the pan on a wire rack for about 30 minutes. Once cooled, use the parchment overhang to gently lift the shortbread out of the pan. Cut into squares or bars as desired.

                    Prep Time: 15 mins | Total Time: 45 mins | Servings: 16 bars

                      - Presentation Tips: Present the bars on a beautiful decorative platter or cake stand, garnished with a handful of fresh raspberries and a light dusting of powdered sugar to add an elegant touch. Pair with a warm cup of tea or freshly brewed coffee for a delightful treat! Enjoy!